POTATO CRUSTED FRITTATA RECIPES

Name: Potato Crusted Frittata
Prep time: 15 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 1 box (4.5 oz) Betty Crocker™ Seasoned Skillets® roasted garlic & herb potatoes; Water and vegetable oil called for on potato box; 1 package (8 oz) sliced fresh mushrooms (about 3 cups); 1 medium onion, chopped (1/2 cup); 1 medium green or red bell pepper, seeded, chopped; 1/2 cup shredded Cheddar cheese (2 oz); 6 eggs; 1/4 cup whipping cream or half-and-half

POTATO CRUSTED FRITTATA RECIPE - BETTYCROCKER.COM

Potato Crusted Frittata Recipe - BettyCrocker.com image

This new take on a frittata uses Betty Crocker® Potatoes to create a delicious crispy crust.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1 box (4.5 oz) Betty Crocker™ Seasoned Skillets® roasted garlic & herb potatoes
Water and vegetable oil called for on potato box
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 medium onion, chopped (1/2 cup)
1 medium green or red bell pepper, seeded, chopped
1/2 cup shredded Cheddar cheese (2 oz)
6 eggs
1/4 cup whipping cream or half-and-half

Steps:

Heat oven to 375°F. Make potatoes as directed on box, using ovenproof 10-inch nonstick skillet.
Meanwhile, in another 10-inch nonstick skillet, cook mushrooms, onion and bell pepper over medium-high heat about 5 minutes, stirring frequently, until vegetables start to soften.
When potatoes are done, sprinkle with cooked vegetables and cheese. In medium bowl, beat eggs and cream with whisk; pour on top.
Bake about 20 minutes or until eggs are set. Loosen around side of frittata. Carefully turn upside down onto platter, and cut into wedges.

Nutrition Facts : Calories 290 , CarbohydrateContent 20 g, CholesterolContent 235 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 11 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 3 g, TransFatContent 0 g

HASH BROWN FRITTATA - THE PIONEER WOMAN – RECIPES ...

Hash Brown Frittata - The Pioneer Woman – Recipes ... image

If you offer me a sweet or a savory breakfast, 9 times out of 10 I’ll pick the savory breakfast.

Provided by Joanne Ozug

Categories breakfast

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 Large Russet Potato
3 tbsp. Unsalted Butter
3/4 tsp. Salt, Divided
1/2 tsp. Garlic Powder
10 Large Eggs
1/3 c. Heavy Cream
1 c. Grated Parmesan Cheese

Steps:

Preheat oven to 375ºF. Heat a nonstick, oven-safe skillet over medium high heat, and add the butter to the pan.Using a food processor fitted with the shredding blade, shred the potatoes. Immediately place the potatoes into the hot skillet, and season with ½ teaspoon salt and the garlic powder. Cook for about 10 minutes, until crispy and golden brown.In the meantime, whisk to combine eggs, heavy cream, Parmesan cheese, and remaining ¼ teaspoon of salt. Pour into the potato skillet. Let this cook on the stove for 2 minutes until the egg starts to set on the side of the pan. Transfer to the oven, and cook for about 10 minutes. The frittata is done when you jiggle the pan, and there’s no liquid-y egg in the middle.Flip the frittata out of the pan, cut into slices, and enjoy!Note: For a shortcut, you can purchase frozen hash browns instead of grating the potato yourself.

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